Spices are long associated with Dutch cheese, dating back to the trade routes of the 17th century.
The Meyer family use milk from their farm and infuse with crushed cumin seeds. After the curds are cut, the whey is drained and replaced with warm water. This process enables a deep, toffee-like sweetness to develop, whilst the cumin brings a warm spice flavour through curd.
Maturation on pine shelves for 9 months gives a dense, fudgy texture with seeds dispersed throughout. The flavour is rich, bright and with a tangy kick and sweet finish that can only be achieved with fresh, pasture-based milk.
